Mashed Red Potatoes are delicious enough to serve as a holiday side dish, but easy enough to make on a busy weeknight. Lightly salty and rich with olive oil, butter and garlic, you'll want to serve these potatoes with everything!
Whether I'm making this Mashed Red Potatoes recipe or traditional mashed potatoes, I've learned one important trick: steam the potatoes, don't boil them. When you steam potatoes, there's no need to worry about the potatoes becoming overcooked or water logged as they can when you boil them.
Red Potatoes FAQ
Red potatoes are considered waxy, meaning they have more moisture / less starch. They are great for mashing because they are naturally smooth and creamy. That said, take care to not over-mash as they can become gluey faster than russet or Yukon gold potatoes. The key is to steam them until they are very tender and mash easily.
You don't have to peel red potatoes. What a time saver! Their skins have a delicate flavor (not bitter) and are very thin and tender. They also add a pretty pop of color!
If you don't feel like hunting down a scale at your grocery store or farmer's market, a good rule of thumb is 7 or 8 small red potatoes, or 14 or 15 red new potatoes.
I love to serve these potatoes (when I'm not making Twice Baked Potatoes or Italian Roasted Potatoes) with everything from Turkey Meatloaf, Bacon Wrapped Pork Chops and Roasted Lamb Chops or Pan-Fried Lamb Chops to Duck Confit during the year and alongside Turkey Roulade or Dry Brine Turkey for our Thanksgiving and Christmas dinners.
How to Make Mashed Red Potatoes
Step 1: Steam cubes of red potato until very tender.
Step 2: Cook and stir garlic in melted butter then stir in salt and olive oil.
Step 3: Pour olive oil mixture over tender red potato cubes in a large bowl and mash to desired consistency. Serve!
Mashed Red Potatoes
- 2 pounds red potatoes cut into 1-inch cubes (7 or 8 small red potatoes)
- 4 tablespoons butter ¼ cup
- 1 tablespoon minced garlic about 3 large cloves
- ½ teaspoon fine sea salt
- ⅓ cup extra virgin olive oil
- minced chives for garnish, optional
- Place raw red potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25 to 30 minutes.
- When potatoes are nearly tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute. Add salt and olive oil; stir until just heated through. Remove from heat.
- Transfer tender potatoes to a large bowl. Pour olive oil mixture over and mash with a potato masher to desired consistency. Garnish with chives if desired and serve.
- If you don't have a steamer, feel free to boil potatoes instead. To a large pot, and cubed potatoes and enough cold water to cover by 1-inch. Bring to boil over high heat. Reduce heat and let summer until potatoes are tender. Drain and proceed with recipe.
- If you're not a fan of olive oil in these mashed red potatoes, no problem! Just increase the butter to 10 tablespoons and skip the olive oil. Likewise, if you want to use just olive oil for a vegan / dairy-free version, use 10 tablespoons of olive oil (½ cup + 2 tablespoons) and skip the butter.
- To make Garlic Mashed Red Potatoes, mash in the roasted garlic cloves from one or two heads of roasted garlic along with the olive oil mixture before serving. To roast heads of garlic: remove the outer papery skin and cut off the top ½ inch of the head to expose garlic cloves. Drizzle with olive and wrap in aluminum foil. Transfer to a baking dish or baking sheet to catch any drips and roast at 400˚F for 35-40 minutes until tender and lightly brown. Let cool slightly before squeezing cloves out with your fingers or lifting out with a cocktail fork.